CELLOPHANE NOODLES WITH TOFU & VEGGIES

      Title: CELLOPHANE NOODLES WITH TOFU & VEGGIES
  Categories: Healthy and, Side dish
       Yield: 6 Servings
  
       8 oz Tofu, Firm -- Drained And
            Cubed
       1 tb Sesame Oil -- * See Note
       3 tb Soy Sauce -- Reduced Sodium
       1 cn Chicken Broth -- 14 Ounces
       1 pk Bean Threads Or Cellophane
            Noodles
       1 lb Veggies, Broccoli, Carrots,
            Red Pepper Etc -- Your
            Favorites
     1/4 c  Rice Wine Vinegar
     1/2 ts Crushed Red Pepper
  
   1.  Place tofu on shallow plate, drizzle with oil and 1 1/2 teaspoons
   soy sauce.  (***Instead of oil, I use different herbs; more soy; or
   rice wine)
   
   2. Combine chicken broth and remaining 1 1/2 teaspoons soy sauce in
   deep skillet or large saucepan.  Bring to a boil over high heat.
   Reduce heat and add bean threads (cellophane noodles), simmer
   uncovered for 7 minutes or tuntil noodles absorb liquid, stirring
   occasionally to seperate noodles.
   
   3. Stir in vegetables and vinegar, heat through.  Stir in Tofu
   mixture and crushed red pepper, Heat through about 1 minute.
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